Recipe: Cajun Chicken Fettuccine
For 4 Persons
Category: Pasta
1 pk (10-ounce) tomato-basil
-fettuccine
4 Skinned and boned chicken
-breast halves
1 ts Cajun seasoning
1/2 ts Cracked pepper
1 c Water
1/2 ts Salt
1 lb Broccoli; cut into flowerets
1/4 c Butter or margarine
1 Garlic clove; minced
1 tb Cornstarch
1 1/2 tb Water
2 c Half-and-half
1/4 ts Salt
1/4 ts Ground red pepper
1/4 ts Ground black pepper
1/3 c Refrigerated shredded
-parmesan cheese
Cook pasta according to package directions; drain and keep warm. Sprinkle
chicken with Cajun seasoning and cracked pepper; place in a lightly greased
13- x 9-inch pan.
Bake at 350° for 15 to 20 minutes or until done; cool slightly. Cut chicken
crosswise into thin strips.
Combine 1 cup water and salt in a large skillet; bring to a boil. Add
broccoli; cover and cook 3 to 4 minutes or until crisp-tender. Drain. Melt
butter in skillet; add garlic, and saute until tender. Set aside 1 cup
broccoli; add remaining broccoli to skillet, and cook 2 minutes.
Combine cornstarch and 1 1/2 tablespoons water in a bowl, stirring until
smooth; stir in half-and-half. Gradually add to broccoli mixture.
Bring to a boil over medium heat, stirring constantly. Boil, stirring
constantly, 1 minute. Stir in salt, peppers, and cheese. Spoon over pasta,
and top with remaining 1 cup broccoli and chicken. Serve immediately.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert
23, 1998
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